If you love desserts, but have to keep you with low carbohydrate, this keto raspberry pavlova is your new favorite. It is crispy, soft and marshmallow in the middle and crowned with fresh raspberries and whipped cream. The best thing about it? No sugar, no guilt – just pure delicacy.

Pavlova may sound chic, but don’t worry, it’s easier than it looks. This version exchanges normal sugar for keto -friendly sweeteners so that you can enjoy any bite without breaking your diet. Regardless of whether you do it for a special occasion or just because you want something sweet, this recipe will be a winner.

Let’s start.

What is Pavlova?

Pavlova is a dessert based on the meringue, named after the famous Russian ballerina Anna Pavlova. It has a crispy outer shell and a soft, march -like center. Usually it is crowned with whipped cream and fruit. Traditional Pavlova is made with sugar, but since we go keto, we will use a sugar substitute.

Why you will love this keto raspberry -pavlova

• Carbohydrates low – Traditional Pavlova is packed with sugar, but this has none.
• Light and airy – It is a sensitive dessert that she does not reject.
• Easy to make – If you can whip protein, you can make Pavlova.
• Of course gluten -free – no flour needs.
• Perfect for every occasion – Lust enough for a party, just enough for a weekly enjoyment.

Ingredients for keto raspberry -pavlova

For the meringue base:

• 4 large protein (room temperature)
• 1 cup of powdered erythritol or allulose (avoid granulating; it does not dissolve well)
• 1 teaspoon of vanilla extract
• 1 teaspoon of white vinegar or lemon juice
• 1 teaspoon of cornstarch or arrow root powder (optional, but helps the texture)
• A pinch of salt

For the toppings:

• 1 cup of heavy whipped cream
• 2 tablespoons of powdered erythritus or allulose
• ½ teaspoon of vanilla extract
• 1 cup of fresh raspberries

How to make Keto Raspberry Pavlova

Step 1: Preheat and prepare

Heat your oven before 120 ° C (250 ° F). Line a baking sheet with parchment paper. If you want your Pavlova to be a perfect circle, as a guide you can track an 8-inch round on paper and then turn around so that the pencil traces do not touch the food.

Step 2: whip the egg whites

• Add the added in a clean, fat -free mixed bowl protein And A pinch of salt.
• Use an electric mixer medium speed To beat the egg whites until soft peaks form. That takes around 3–4 minutes. Soft tips mean when they raise the rackets, the egg whites keep their shape, but still folds.

Step 3: Gradually add sweetener

• Add that in addition powdered erythritolPresent one spoon eachwhile high speed.
• Beat on until the mixture becomes thick and shiny. That takes around 5–7 minutes.
• Check whether the sugar has dissolved by rubbing something between your fingers. If it still feels grainy, continue.

Step 4: Add vinegar, vanilla and corn starch

• Add them Vinegar (or lemon juice)Present Vanilla extractAnd Corn starch (if used).
• For another 30 seconds to combine.

Step 5: shape and baking

• Spoon the meringue on the prepared baking sheet and distribute it into a circle.
• Use a spoon to create a slight slump in the middle so that the edges are higher (this keeps the whipped cream later).
• Bake for 1 hourThen switch off the oven and let the Pavlova open at least slightly 2 hours. This prevents cracking.

Make the whipped cream and gather

Step 6: Do the whipped cream

• Add in a bowl Heavy whipped creamPresent SweetenerAnd Vanilla extract.
• Beat with an electric mixer, up to soft tips form. Do not oversize, or it becomes butter.

Step 7: Assembly the Pavlova

• As soon as the Pavlova has cooled down, it carefully transferred it to a serving plate.
• Put the whipped cream in the middle.
• Top with Fresh raspberries. If you want additional taste, sprinkle something shaved dark chocolate or Keto-friendly berry sauce.

Tips for the perfect Keto Pavlova

• Use room temperature of protein – Cold eggs don’t whip either.
• Make sure your bowl is fat -free – Every oil or fat prevents the protein from whip properly.
• Use powdered sweeteners, not granulated – Puldered erythritol dissolves better and gives a smooth texture.
• Let it cool in the oven – If you take it out too early, it can collapse.
• Do not open the oven when baking – Sudden temperature changes can crack the Pavlova.

Storage and make-a-hawead tips

• storage: Pavlova is best eaten on the same day. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Once crowned with whipped cream, it quickly becomes moist so that it is best assembled before serving.
• Make-up: You can bake the Pavlova base A day ahead of us And keep it in a dry place. Whipped cream should be made fresh.

Keto raspberry -pavlova variations

• Chocolate -melt some sugar -free dark chocolate and drizzle over the Pavlova for additional wealth.
• Nutty crunch – Sprinkle brilliant almonds or roasted coconut over it to achieve a little crunch.
• Berry – Add blackberries, blueberries or strawberries together with raspberries for a colorful look.
• Lemon – Mix a small lemon bowl into the whipped cream to get a citrus kick.

Is that really keto?

Yes! A normal pavlova is loaded with sugar, but this version is used Zero-carb-sweetened Like erythritol or allugose. The raspberries add a little natural sugar, but they are one of the fruits with lowest carbohydrates. As long as you don’t go overboard with the coverings, this Pavlova is completely keto -friendly.

Carbohydrate breaks (per serving):

• Meringue: Less than 1 g of netboohydrates
• Whipped cream: 1–2g net carbohydrates
• Raspberries: 3G net carb (per ¼ cup)
• Total per disc: Around 4–5g net carbohydrates (depending on the portion size)

Diploma

Keto Raspberry Pavlova is a light, elegant dessert that proves that you don’t need a sugar to do something amazing. It is crispy, creamy and full of fresh berry taste, perfect for every occasion. Regardless of whether you do it for a celebration or just treat yourself, this Pavlova will satisfy your sweet tooth without stepping out of ketosis.

Try it out and don’t be surprised if you keep making it.

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